Pineapple tart

With just four ingredients this dessert is simplicity itself and served with cream or icecream make an indulgent finish to any meal.
​Serves 4

INGREDIENTS​:

• 1 sheet short crust pastry
• 400g can crushed pineapple
• ¼ cup custard powder
• 1½ cups milk

DIRECTIONS:

1. Preheat oven 180C. Lightly grease a 20cm round tart dish.
2. Line it with pastry and trim any overhanging with a small, sharp knife. Use these off cuts to build up any sides that don't quite reach the rim of the dish.
3. Prick the pastry bottom all over with a fork. This helps stop the pastry from " bubbling" during cooking.
4. Bake for 12 minutes or until lightly golden, remove and cool.
5. Meanwhile, gently boil the crushed pineapple and its juice in a saucepan.
6. Remove from heat and allow to cool completely.
7. Mix together the custard powder and milk until smooth and add to the cooled pineapple.
8. Stir over a low heat for 10 to 15 minutes, or until nice and thick.
9. Pour into the pastry shell.
10. Set in the fridge for at least 2 hours.

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